Chef in New York, New York

I am a Private/Personal and Consulting Chef with lots of experience I can plan healthy and tasty menus and cook meals at client's homes. I can do meal prep, for the weekends, as well. I can also plan and execute Catering events for special occasions. I am looking to get steady clients in the city where I can go a few times a week to meal prep and cook for them My Resume: GERMÁN CACERES 333 East 53rd Street New York, New York 10022 • phone: 201... • [email protected]  Executive chef for over 23 years  Menu & recipe writing and costing  Research and menu development  Experienced hands-on working chef    Managerial experience  Extensive Catering experience  ledge of  trends  Purchasing and bidding  Private Chef for over 4 years  Competitive cost analysis  Ordering and inventory  Scheduling and payroll  Batch cooking  Recipe scaling and portioning  Strong Butchering Skills  Nutritional analysis  Scratch cooking  Labor and cost control  Union culinary environment  Commissary production experience PROFESSIONAL EXPERIENCE AVI FOODSYSTEMS, INC. at INTERNATIONAL HOUSE Jan 2020 to Apr 2020 Executive Chef New York, NY SODEXO - CORPORATE DINNING & Weil, Gotshal & Manges LLP July 2018 to Oct 2019 Executive Chef New York, NY GREEN FIG, SOCIAL BAR & FOOD and GREEN ROOM42 at YOTEL HOTEL Mar 2017 to Apr 2018 Executive Chef New York, NY PAX VENTURES LLC - ROAST KITCHEN NY May 2014 to Dec 2016 Executive Chef New York, NY RICHARD SANDOVAL RESTAURANT GROUP at YOTEL HOTEL Feb 2011 to Apr 2014 Executive Chef New York, NY GOURMET MOVIE CATERING Oct 2007 to Nov 2011 Executive Chef New York, NY THE CARRIAGE HOUSE RESTAURANT Nov 2004 to Oct 2007 Executive Chef New York, NY PRIVATE CHEF Nov 2002 to Nov 2004 Personal Chef to Denise Rich New York, NY PRIVATE CHEF Jan 2001 to Nov 2002 Personal Chef to Wesley Snipes Alpine and Cresskill, NJ SALA RESTAURANT Sept 1999 to Jan 2001 Executive Chef New York, NY SOHO GRAND HOTEL Aug 1996 to Sept 1999 Executive Chef New York, NY SUMMARY OF EXPERIENCE • Skilled and knowledgeable in Domestic and International Cuisines, seafood cookery, as well as Local and Farm to Table • Proficient in Vegan, Vegetarian, Low Carb, Low Fat, Gluten Free, Dairy Free, Kosher, HCG diet and Spa Cuisine cooking • Worked closely with local purveyors and farmers to ensure the sourcing of fresh seasonal produce • Worked alongside a licensed nutritionist to develop a menu of low calorie content ingredients • Trained Commissary staff to implement recipes for large scale production of batch cooking • Selected purveyors including food, paper supplies, coffee, kitchen cleaning, maintenance, electric, plumbing and construction • Created a cost effective annual kitchen operational budget based on projected price points for profitability • Responsible for food cost by monitoring food purchases and daily ordering • Implemented purchase log and accounted for weekly and monthly inventory • Planned, oversaw and executed weekly Brunch for up to 700 guests by expediting and implementing efficient working procedures • Planned, executed, expedited and oversaw special events for up to 2,000 guests • Created daily specials and conducted pre-shift meetings and tastings with FOH staff • Proficient in implementing quality assurance guidelines for restaurants and special outlets within a multi unit facility • Responsible for complying with company policies and procedures to maintain quality and consistency of product • Conducted market research and competitive cost analysis to produce a market driven menu • Opening Executive Chef for 4 Fine Dining restaurants and 6 Fast Casual restaurants • Upgraded seasonal menus and trained staff advanced cooking techniques • Managed kitchen staff of 40 employees with 6 stations SKILLS • Proficient with MAC OS and Windows OS including Microsoft Office, MS Word, MS Excel and MS Outlook email • Restaurant Software: Chef Tec, Restaurant 365, 7Shifts, Simple Order, CaterXpert, TripleSeat, Micros and R-Power POS Systems • Health Department Certificate for the City of New York and ServSafe® Certified • Fluent in Spanish and English ACHIEVEMENTS • As Executive Chef of the Soho Grand Hotel, chosen to prepare a dinner by invitation at the James Beard House • Represented Green Fig as Executive Chef at the New York City Food and Wine Festival in 2017, prepared food for 5000 guests • Catered a Cocktail reception for the City Harvest Foundation at the Boat Basin for 800 guests • Prepared a private French Kosher dinner and cooking class for 40 guests • Culinary judge for graduation at French Culinary Institute • Catered numerous events at The French Consulate of New York City EDUCATION THE CULINARY INSTITUTE OF AMERICA Hyde Park, NY Graduated April 1994 Associates Degree in Culinary Arts FRENCH CULINARY INSTITUTE New York, NY Graduated July 1989 Culinary Certificate in Classic French Cuisine